Slow Cooker Pulled Chicken Tacos

Here’s a new take on classic pulled chicken tacos, with hints of sweet orange, tangy lime and savory soy sauce. There’s minimal chopping and prep work, so you can get out of the kitchen fast.

  • Prep Time

    10 minutes

  • Servings


  • Cook Time

    4-5 hours

  • Course

    Main Dish

You’ll Need...

Slow Cooker Liners


  • For Regular Size Slow Cookers

  • For Small Size Slow Cookers


LINE a 5-to 6-quart slow cooker with a Regular size Reynolds Kitchens® Slow Cooker Liner. Fit liner snugly against the bottom and sides of bowl pull top of liner over rim of bowl.


TRIM any large pieces of fat from chicken thighs. Add chicken to lined slow cooker sprinkle with half the salt and pepper. Add onion, garlic, jalapeño, orange juice, lime juice, soy sauce, cumin, and the remaining salt and pepper evenly over chicken.


COVER and cook 2 to 3 hours on HIGH OR 4 to 5 hours on LOW, until chicken at least 165°F and the chicken shreds easily with a fork.


CAREFULLY remove lid to allow steam to escape. Change slow cooker setting to Warm. Use a slotted spoon to transfer chicken from the slow cooker liner to a large bowl or cutting board. Shred into bite-size chunks. Ladle some juices onto to shredded chicken, if desired. Discard the remaining juices.


Spoon shredded chicken back into lined slow cooker. Season with additional salt, pepper, and cumin, if desired.


Serve directly from slow cooker liner using a wooden or plastic utensil to spoon chicken onto warm tortillas. Top with diced red onion, chopped cilantro, and a squeeze of fresh lime juice. Remove all food and cool slow cooker completely before removing liner from slow cooker. Do no lift or transport liner with food inside.

For fewer servings, use half of each ingredient and cook in a 2 ½ to 3-quart slow cooker lined with a Small size Reynolds Kitchens® Slow Cooker Liner.